Friday, January 15, 2010

CARAWAY SEED CAKE - CAKE AU CARVI

As I had promised a few weeks ago, I will regularly post British recipes that are dear to myself or that I have just lately discovered. Great Britain has such an interesting culinary background that it would be such a pity to not put the spotlight on it's brilliant cuisine...This week, I am presenting a tea cake similar to pound cake that is a home classic and which I have been eating since a very tender age.

"Caraway Seed Cake" is a Victorian favorite that is unique and has a distinctive flavor.In the old days it was often eaten after a heavy meal as caraway seeds have good digestive qualities.The combination of orange rind (lemon rind is used in the original recipe), caraway seeds and ground almonds makes it exceptional and very fragrant. This cake's intense and enchanting fennel, anise-like, zesty and nutty flavors are delightful and will surely mesmerize you.

Method:1. Preheat the oven to 180° C (350° F).2. In a medium bowl, mix the flour together with the baking powder, salt and almonds. Set aside.3. Beat the butter, sugar, orange rind and vanilla extract until pale and creamy.4. Gradually add and incorporate the eggs one at a time.5. Then add the flour mixture and milk (alternately), a little at a time, until it is fully incorporated.6. Fold in the caraway seeds and spoon into a greased and lined rectangular tin.7. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a skewer comes out clean when inserted in the middle.

Remarks:Instead of using orange rind, you can use lemon rind (original recipe).You can also replace the vanilla extract by 1/2 Tsp almond extract.Wrap the cake in a freezer bag and freeze for up to three months. Defrost before serving.Serving suggestions:Eat for teatime with a good cup of tea.

Rosa, since I have like 2 lbs of caraway seeds just sitting in the freezer, and I never got to make your stuffed quince due to the lack of *sniff..sob* the turkey, this is one I have to try.! What a great way to use caraway seeds outside of rye and pumpernickel bread! Your photos and the cake are gorgeous!!

I love the idea of the series on British food Rosa and I'm going to dig out a few of my own favourites too. Your cake is stunning; I especially love the cracks on the top of it and it's perfect weather for a pot of tea with this. Enjoy the weekend!

Rosa, I must admit that I do not like caraway seeds but you have created such an intriguingly flavored cake, lovely indeed, that I would most certainly try a slice - or two. Wonderful! And I look forward to more of your home recipes.

Oh Rosa, I have made this recipe twice. I am sorry to say it was a failure both times, Mine looks nothing like the picture. I wanted so much to have it turn out. HELP. what am I doing wrong? maybe in the conversion of ingredients, could you email me privately so I can ask you further? Thanks, Mary in Texas.

ANONYMOUS: Not really. You can add some almond extract, but you'll have to replace the ground almonds by another type of ground nut, otherwise the texture of that cake would not be good... I hope that helps.